Now this is how you make a Florentine Porterhouse, at least it is in our house. I have had Florentine Porterhouse many different ways, from the most basic oil and salt to the outrageously marinated for days on end and I have to tell you the more basic the better in my opinion. While my take on Florentine is not the most basic I really have narrowed it down to what I think makes a Florentine style Porterhouse so good. A great tasting steak with a nice helping of Italian style thrown in for good measure. From the first bite you take I can promise you that you will not want to put down your fork. Zo never stopped complementing this steak as she scarfed it down. I really take pride in that because after all this is Cooking for Zo. Enjoy!

Mix together parsley, chives and garlic in a small bowl and site to side.

Place steak on a cutting board and cut 4 small slits parallel to the bone (the slits should be about half way through the steak and a half inch from the outer rim of the steak.) On the fillet round cut 1 slit in the same manner. Place steak on a large plate, rub with oil, vinegar and pepper, stuff each slit with the parsley mixture, cover and refrigerate for 1 hour.

Preheat grill to high.

Rub salt on to both sides of steak, place on lower grill and cook for 3 min. Turn a quarter turn (90 degrees) and continue to cook for 2-3 more minutes. Flip steak and cook for 3 minutes. Turn a quarter turn (90 degrees) and continue to cook for 2-3 more minutes.

Turn off 1 burner and place steak above the shut-off burner (make sure the fillet round is on the side farthest from the flame.) Reduce heat on remaining burner (or burners) to medium and continue to grill for 5 minutes. Flip once and grill for 5 more minutes or until steak has reached your desired doneness.

Move steak to plate, cover with aluminium foil and let sit for 5 minutes. Before serving, place butter pads atop steak and squeeze fresh lemon juice over it. Serve with greens or arugala and enjoy!